Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS
Authors:
- Duygu KeserDKDuygu Keser
- Gamze GucluGGGamze Guclu
- Hasim KelebekHKHasim Kelebek
- Muharrem KeskinMuharrem Keskin
- Yurtsever SoysalYurtsever Soysal
- Yunus Emre SekerliYSYunus Emre Sekerli
- Aysel ArslanAAAysel Arslan
- Serkan SelliSSSerkan Selli
- 1 January 2020
- journal article
- research article
- Published by Elsevier in Food and Bioproducts Processing
- Vol. 119, 350-359
Abstract
No abstract availableKeywords
This publication has 37 references indexed in Scilit:
- Physicochemical and functional properties of roasted soybean flour, barley, and carrot juice mixture fermented by solid-state fermentation using Bacillus subtilis HAFood Science and Biotechnology, 2011
- CHANGES IN FURAN AND OTHER VOLATILE COMPOUNDS IN SLICED CARROT DURING AIR-DRYINGJournal of Food Processing and Preservation, 2011
- Quantification in Gas Chromatography: Prediction of Flame Ionization Detector Response Factors from Combustion Enthalpies and Molecular StructuresAnalytical Chemistry, 2010
- Real-time, volatile-detection-assisted control for microwave dryingComputers and Electronics in Agriculture, 2009
- Intermittent Microwave-convective Air Drying of OreganoFood Science and Technology International, 2009
- Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple ChipsDrying Technology, 2008
- Microwave-Assisted Drying of BiomaterialsFood and Bioproducts Processing, 2007
- Bioactive polyacetylenes in food plants of the Apiaceae family: Occurrence, bioactivity and analysisJournal of Pharmaceutical and Biomedical Analysis, 2006
- Changes in Volatile Compounds of Carrots (Daucus carotaL.) During Refrigerated and Frozen StorageJournal of Agricultural and Food Chemistry, 2003
- Investigation of pyrazine formation pathways in sugar-ammonia model systemsJournal of Agricultural and Food Chemistry, 1977